Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup mashed overripe bananas (about 2 medium bananas)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter. For easy removal, line the bottom and sides with parchment paper, leaving a small overhang on the sides.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Ensure there are no large clumps of flour or spices to guarantee an even flavor in every slice.
- In a large mixing bowl, mash the bananas until smooth. Add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Whisk vigorously until the mixture is completely combined and smooth.
- Gently pour the dry flour mixture into the wet ingredients. Use a spatula to fold the ingredients together until just combined. Stop mixing as soon as you see no more streaks of flour to keep the bread light and tender.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it on the center rack of the oven and bake for 60 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Use the parchment paper “handles” to lift the loaf out and place it on a wire rack to cool completely. Slice and serve warm with a pat of butter.
- Cook Time: 1 hour 15 minutes